Nutritional Facts

Directions

In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter. Brush two Madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining butter in a saucepan. Melt over low heat for 4-5 minutes or until a light amber color; set aside to cool.

In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture.

Editor's Note: Madeleine pans can be ordered from Sweet Celebrations. Call 1-800/328-6722 or visit their Web site, www.sweetc.com. They are also available from Williams-Sonoma. Call 1-877/812-6235 or visit their Web site, www.williams-sonoma.com.